The Art of Taste: Secrets of the Cantonese Kitchen

Featuring 60 recipes, specially selected and written by Chef Chan himself for this book, this is a unique treasure of Cantonese culinary art. There are recipes from the chef's own home village, Shun Tak in Guangzhou, China, including iconic Cantonese dishes such as Fried Fresh Milk and Steamed Ba Wang Chicken. Also revealed for the first time in Singapore is the complete recipe of Nanjing Salt Water Duck. Alongside rustic specialities such as Steamed Fish Belly with Dried Olives and Steamed Pork with Black Beans, Chef Chan presents new creations from his years as a top chef at a five-star hotel, including Beef Tenderloin Roll and Cold Abalone Salad. Written for the beginners as well as the seasoned cook, the recipes are clearly explained and easy-to-follow, and geared to the modern kitchen. Throughout this culinary adventure, Chef Chan sprinkles his recipes generously with priceless nuggets of advice, practical and insightful tips, and the gentle wisdom of a man in love with his craft and at the pinnacle of his profession.